When comparing the three plates, I found a lot of similarities between the Harvard and Medicine plates but the USDA’s plate was very different from both of them. For example, the Harvard and Medicine plates both include water in the upper right-hand corner whereas the USDA plate does not. Staying hydrated throughout the day is crucial for your health so I was surprised that the USDA did not include this on their plate. In addition to this, the USDA plate does not have a section for healthy fats and oils but the other two do. Beyond this, the Harvard and Medicine plates also provide a description for each food group that specifies the healthiest choices. A similarity that all three of the plates have in common is the ratio between vegetables and fruits on the left-hand side of the circle. One section the USDA plate has that the others don’t is dairy. While I am not an expert on this topic, I disagree that dairy should be a part of a healthy food plate. After looking at the similarities and differences among the plates, I’m wondering why the USDA plate is so different from the other two. I’m also curious to know if this is a representation of what your plate should look like for every single meal or just the day in general?
The go-to meal that I prepared this week was a grain bowl with roasted veggies. I like this dish because it is easy to prepare, experiment with, and store. The ingredients that I put in these bowls vary depending on what I have in my fridge but for this week, I decided to use couscous as my grain, roasted red onion and sweet potatoes, corn, spinach, salsa and avocado. This meal fits well with the plate I most prefer, which is, the My Food as Medicine Plate. I like this plate better than the other two because it has detailed descriptions and examples of what you should include on your plate. When comparing my meal to this plate, almost all of my ingredients are listed as good examples. There are a few things that I’m missing, however, like fruits and more protein. Even though I am getting protein through the couscous and vegetables, I can increase it even more by adding beans or lentils. As far as fruits go, I probably wouldn’t want to add them into the bowl but I could prepare a fruit salad on the side.
The go-to meal that I prepared this week was a grain bowl with roasted veggies. I like this dish because it is easy to prepare, experiment with, and store. The ingredients that I put in these bowls vary depending on what I have in my fridge but for this week, I decided to use couscous as my grain, roasted red onion and sweet potatoes, corn, spinach, salsa and avocado. This meal fits well with the plate I most prefer, which is, the My Food as Medicine Plate. I like this plate better than the other two because it has detailed descriptions and examples of what you should include on your plate. When comparing my meal to this plate, almost all of my ingredients are listed as good examples. There are a few things that I’m missing, however, like fruits and more protein. Even though I am getting protein through the couscous and vegetables, I can increase it even more by adding beans or lentils. As far as fruits go, I probably wouldn’t want to add them into the bowl but I could prepare a fruit salad on the side.
Comments
Post a Comment